Tableau with carrot soup (Easter brunch)

Name: Tableau with carrot soup (Easter brunch)
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 600 g Carrots; 375 g Potatoes; 2 Onions; 2 TABLESPOONS Butter; 3 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bay leaf; 1,25 l Vegetable broth (instant); 1 piece(s) (approx. 75 g) streaky smoked bacon; 6 Mini carrots; 100 g Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

600 g Carrots
375 g Potatoes
2 Onions
2 TABLESPOONS Butter
3 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bay leaf
1,25 l Vegetable broth (instant)
1 piece(s) (approx. 75 g) streaky smoked bacon
6 Mini carrots
100 g Whipped cream
7-10 Tbsp Chervil

Directions

1
Peel, wash and chop the carrots and potatoes. Peel and chop the onions. Melt butter. Steam prepared ingredients for about 10 minutes while turning. Wash thyme and bind together. Season vegetables with salt, pepper, thyme and laurel. Deglaze with broth, add bacon and simmer covered for about 20 minutes.
2
Meanwhile peel the carrots very thinly, so that some green remains. Cook in boiling salted water for about 3 minutes until al dente. Remove herbs and bacon from the soup. Puree the vegetables in the broth. Refine with cream and season to taste with salt and pepper. Garnish in portions with prepared mini carrots and long chervil stems